| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Grains |
Asian |
Eastwest |
1 |
servings |
INGREDIENTS
| 1/4 |
c |
Peeled; chopped fresh tumeric |
|
|
(can substitute with 2 tbspns ground |
|
|
Tumeric) |
| 1/4 |
c |
Peeled; chopped galangal |
| 1 |
c |
Cilantro stems |
| 1/2 |
c |
Peeled; chopped garlic |
| 3 |
|
Lemon grass stalks; white part only, chopped |
| 1/2 |
c |
Fish sauce; (3 Crab brand) |
| 1/2 |
c |
Fresh lime juice |
| 1 |
c |
Peeled shallots |
| 1/2 |
c |
Toasted Thai bird chiles |
| 5 |
tb |
Toasted; coarse-ground coriander seed |
| 2 |
tb |
Toasted; coarse-ground cumin seed |
| 2 |
tb |
Toasted; coarse-ground black peppercorn |
| 2 |
tb |
Kosher salt |
| 2 |
c |
Peanut oil |
|
|
(could substitute with canola oil; |
|
|
But the taste is far superior with |
|
|
Lion & Globe brand peanut oil) |
INSTRUCTIONS
Using a food processor and a sharp metal blade, puree the tumeric,
galangal, cilantro, garlic, lemon grass and lime juice. Make sure a smooth
puree is achieved. Add shallots, chiles, spices and salt. While pureeing,
drizzle in the oil. Check for seasoning. Can store in refrigerator and will
hold at least 2 weeks.
Recipe Source: EAST MEETS WEST with Ming Tsai From the TV FOOD NETWORK -
(Show # MT-1A15)
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
01-19-1999
Recipe by: Ming Tsai
Converted by MM_Buster v2.0l.
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